The “Original” Buffalo Chicken Wing


For the Rub:

2 Tablespoons Olive Oil

1 Teaspoon Kosher Salt

1 Teaspoon Black Pepper

1 Teaspoon Paprika


For the Wings:

2 Pounds Chicken Wings 

¼ Cup Hot Sauce

¼ Cup Butter

Celery and Carrots

Blue Cheese or Ranch Dressing



BakerStone Portable Griddle

Wooden Spoons



2 Servings



Step 1. Add the chicken wings to a large bowl and stir in the rub. Toss with two large wooden spoons until the wings are evenly coated. Cover with plastic wrap and let sit in the fridge while you make the blue cheese dressing.

Step 3. Heat up your BakerStone Portable Griddle on medium heat.

Step 4. Place the wings on the BakerStone Portable Griddle. Let cook for 7 to 10 minutes, flipping once.

Step 5. Continue the cooking process until lightly browned and fully cooked, about 8 to 10 minutes.

Step 6. Meanwhile, heat the hot sauce and butter in a medium-sized saucepan over medium heat. Once the butter has melted, stir occasionally, and let simmer on low for 5 minutes.

Step 7. Take the wings off the BakerStone Portable Griddle and place in a large bowl. Pour the sauce over them and toss with the wooden spoon until fully coated.


Serve at once with cut carrot & celery sticks and the blue cheese dressing on the side.